St. Andrew Ukranian Catholic church in Parma produces pierogi by the hundreds of dozens. After sharing the secret of its potato-filled pierogi in our December feature story about classic Cleveland eats, the church also told us how to produce some of its other favorite pierogi fillings.

Bacon PierogiChop one-quarter pound of fresh bacon and fry until crisp. Add three tablespoons of drained bacon to potato mixture (see the original pierogi story for this recipe) and mix until bacon is incorporated.

Garlic PierogiChop or mince six to eight cloves of garlic. Lightly sauté in butter until golden brown. Do not darken garlic or it will become bitter. Butter (use one tablespoon) works better than oil because the oil will change the consistency of the potato mix. Mix the garlic into the potato mix with butter until incorporated.

Jalapeno PierogiUse three jalapenos — more if you want very spicy pierogi. Cut and seed jalapenos and chop them into very small pieces. If you like your pierogi hot, put the jalapeno seeds and ribs in, but remember you can always add more but you can’t take them out. Saute chopped peppers in one tablespoon of butter for three to five minutes. Add the peppers and butter to the potato mix.